Initially, I began adding these cheese wedges to mashed potatoes to introduce new subtle flavors to my tiny eaters. Now that my children are a little older, I still use cheese wedges in my mashed potatoes for the creamy texture.
Swiss Cheese Mashed Potatoes
- 8-10 medium russet potatoes
- 6 wedges spreadable Swiss cheese [i.e.Laughing Cow]
- ½ cup sour cream
- 4 Tbsp butter
- ½-3/4 cup warm milk or half & half
- salt and black pepper to taste
- shredded Swiss for garnishing [optional]
- Peel and cut the potatoes into approximately 1 inch pieces. [or, at least equal size chunks] Place the potato chunks into a pot and cover with cold water. Salt the water to taste. Bring the potatoes to a boil and cook the potatoes until they are fork tender.
- Drain well and set aside.
- Remove the wrappers from the cheese wedges and add to the hot potatoes along with the sour cream and butter.
- Using a hand mixer, on low speed, begin to whip the ingredients together. Slowly add the warm milk and continue to whip until the potatoes are smooth and creamy.
- Add enough warm milk until the potatoes are creamy being careful not add too much or they'll be thin. Add slowly until they reach your desired consistency.
- Taste and adjust the salt if needed.
- Serve hot with a pat of butter and a sprinkle of shredded Swiss cheese on top.